Roasted veal boiled tip

Ingredients for 4 servings:

• 750 g Tafelspitz (veal boiled beef)
• salt and pepper
• Thyme and rosemary, chopped or shredded
• 2 tbsp olive oil
• 2 onions
• 250 g mushrooms, fresh
• 100 ml white wine, dry
• 100 ml meat broth
• 250 g cocktail tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Tafelspitz of veal with a twist, tender and juicy

Prepare the veal boil, i.e. trim away any silver skin and fat. Rub with salt, pepper and herbs. Clean the mushrooms and halve if necessary. Peel the onions and cut into thin wedges. Wash the tomatoes. Preheat the oven to 100°C. Heat the olive oil in a roasting tin and sear the meat on all sides, including the narrow sides. Remove from the oven and sear the onion wedges vigorously in the pan, then add the mushrooms. Pour in the wine and let it simmer slightly, then add the stock. Add the boiled beef and tomatoes and place the roasting tin uncovered in the preheated oven. After 1 hour the roast should have an internal temperature of 60°C and be pink. It is easier to use a meat thermometer. Before serving, season the cooking juices again and cut the veal boil into thin slices. The meat is very tender, juicy and tastes very spicy with the braised vegetables. We serve it with fried potatoes.